October Burger 🎃

Recipe:

1. Prep burger sauce.
   1. Chop dill into manageable pieces.
   2. Add yogurt and Kewpie in a preferred ratio to a bowl. Add dill and black pepper.
   3. Add vinegar and/or mustard until it reaches desired acidity. Mix well.
2. Slice tomato and onions.
3. Say you are serving x people. Portion 2x burgers into 1cm thick patties, forming them to be the size of the papo seco when cooked.
4. Season one side of the patties with salt and pepper, then add to a preheated pan.
5. Sear well on one side, flip, and immediately add cheese. When the patty is just barely cooked, stack one on top of another and cook for a little longer.
6. Transfer to waiting papo seco, closing with the lid to warm the bun and absorb juices.
7. Add onions to the pan and sear, deglazing while keeping them somewhat crunchy, about 5-10 minutes at high heat.
8. Remove patties from bun, spread burger sauce on the bottom bun, then place patties back. Add onions (use a generous amount).
9. Drench with sauce from yesterday. Top with tomatoes and enjoy.